Holiday on the organic farm | Making sausages, playing, riding and experiencing the good organic cuisine in the heart of the Maremma!

Countryside pleasure or farm holidays - this is what Agriturismo Paganico stands for: authentic Italian traditions, organic agricultural quality products and warm hospitality on an old farm in the heart of the Maremma. Here the

Spending a holiday on an organic farm with children is always a special experience, because the little ones have plenty of space, can pet the animals, learn to ride or watch the organic butcher at work as he makes the real salsiccia, a Tuscan sausage speciality that can be fried, air-dried or spread fresh on bread. You can find interesting holiday offers on this topic in the following link:  Horse riding in Tuscany |  agriturismo Tuscany | Organic holiday Tuscany

 

 

 

 

An incredibly good life

The beautifully renovated estate is home to a herd of almost 130 Maremma cattle, 40 to 60 pigs of the “Cinta Senese” breed and six Maremmano horses, which were used as chariot and shepherd horses in Tuscany in earlier times. While the horses are housed in the large riding stable with an attached paddock, the cattle live all year round in an open stable on the large area of ​​the farm. The pigs also lead a largely free life in the paddocks, being kept in groups to avoid problems with hierarchy.          

Organic sausage at its finest

At this agriturismo, as much of the food as possible is produced in-house. In addition to the crispy organic bread, the delicious olive oil and the fresh dairy products, the delicious meat and sausage products that are produced in our own butcher shop are particularly popular with guests. Guests young and old are welcome there upon registration to watch, participate and try Romano B. and his colleagues making sausages. The Salsiccia recipe is of course closely guarded. But this much can be revealed: two-thirds of the traditional grilled and bratwurst consists of lean pork from the shoulder and one third of the fattier meat from the belly. The meat is diced, seasoned with ground black pepper and sea salt, coarsely minced, mixed well and then filled and tied by hand into pig intestines. Before the salsiccia goes on sale, it has to hang in cold storage for a while so that the flavors can be better distributed throughout the sausage.

This is how you make salsiccia! © Toscana Forum | Holiday on an organic farm